Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light January 2013

Gallery

Credit: Kang Kim; Styling: Tiziana Agnello

Recipe Summary test

Yield:
Serves 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat and fluff 1 cup cooked bulgur with 1 teaspoon olive oil.  Stir in 1 cup roasted, cubed butternut squash, 1 cup fresh spinach, 1 slice center cut bacon, cooked and crumbled, and 1 tablespoon crumbled blue cheese. 

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  • Sprinkle with a dash of kosher salt and freshly ground black pepper. 

Nutrition Facts

335 calories; fat 9.7g; saturated fat 3.3g; fiber 15g; sodium 414mg.
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